Crunchy Asparagus Salad

1. 1

   In a large bowl, whisk the soy sauce with the sesame oil and vinegar.

2. 2

   Fill a medium bowl with ice water.

3. 3

   In a steamer basket set in a large saucepan of simmering water, steam the asparagus until crisp-tender, 2 to 3 minutes.

4. 4

   Transfer to the ice bath to cool.

5. 5

   Drain and pat dry, then chop the asparagus into 2-inch lengths.

6. 6

   Add the asparagus and daikon to the soy sauce dressing, season with salt and pepper and toss to coat.

7. 7

   Transfer to plates, sprinkle with sesame seeds and togarashi and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.